Development of Value Added Product from Cashew Apple using Dehydration Processes

Abstract

Cashew apple, rich in Vitamin C is known as unconsumed product because of its astringent and acrid principles. Heavy toll of Cashew apple are being wasted annually because the focus was on nuts alone. This unconsumed product was processed into value added product with improved consumer acceptability by osmo-dehydration of them in a50% sucrose solution (fruit: syrup ratio 1:4) fortified with 2% CaCl₂ for 12 hrs at 30°C and drying in a hot air dryer for 48 hrs below 60°C.The dried product packed under vacuum in a nylon packaging, showed shelf life of 6 and 10 months at 30°C±2 and 4°C respectively. Phosphorus, ash, fiber content and total acidity of dried product found to be remained almost the same as the original. Retained ascorbic acid contents were nearly 63%. The estimated medians for color, taste, aroma, crispness and overall acceptability above 6 in 7-point Hedonic scale.